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  <title xml:lang="fr">Sabl&eacute;s au Chocolat et &agrave; la Fleur de Sel</title>
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<h1>Sabl&eacute;s au Chocolat et &agrave; la Fleur de Sel</h1>
<table class="recipe">
<tr>
  <td>150 g butter, at room temperature</td>
  <td rowspan="1">cream until soft</td>
    <td rowspan="5">beat a minute or two</td>
    <td rowspan="8">mix until just combined</td>
    <td rowspan="9">mix just to incorporate</td>
    <td rowspan="9">roll into two logs</td>
    <td rowspan="9">chill 3+ hours</td>
    <td rowspan="9">cut into coins</td>
    <td rowspan="9">bake 12 minutes at<br/>170&deg;C/338&deg;F</td>
</tr>
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  <td>120 g light brown sugar</td>
  <td rowspan="4" class="righthide">&nbsp;</td>
</tr>
<tr>
  <td>50 g sugar</td>
</tr>
<tr>
  <td>&#189; t <a href="http://en.wikipedia.org/wiki/Fleur_de_sel">fleur de sel</a></td>
</tr>
<tr>
  <td>1 t vanilla extract</td>
</tr>
<tr>
  <td>175 g all-purpose flour</td>
    <td colspan="2" rowspan="3">sift together</td>
</tr>
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  <td>30 g unsweetened cocoa powder</td>
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  <td>&#189; t baking soda</td>
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  <td>150 g dark chocolate, chopped into chips</td>
  <td colspan="3" class="righthide">&nbsp;</td>
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</table>

<ol>
<li>Sift the flour, cocoa and baking soda together.</li>
<li>Cream the butter on medium speed until soft.</li>
<li>Add both sugars, the salt and vanilla extract and continue beating
for another minute or two.</li>
<li>Pour in the flour and mix just until combined - work the dough as
little as possible once the flour is added, and don't be concerned if
the dough looks a little crumbly.</li>
<li>Toss in the chocolate pieces and mix only to incorporate.</li>
<li>Turn the dough out onto a work surface, gather it together and
divide it in half.</li>
<li>Working with one half at a time, shape the dough into logs that
are 4&nbsp;cm in diameter. Wrap the logs in plastic wrap and refrigerate
them for at least 3 hours or overnight.</li> 
<li>Preheat the oven to 170&deg;C/338&deg;F.</li>
<li>Line two baking sheets with parchment or silicone mats.</li>
<li>Working with a sharp knife, slice the logs into rounds that are
1&nbsp;cm thick. (The rounds are likely to crack as you're cutting them - 
don't be concerned, just squeeze the bits back onto each cookie.)</li>
<li>Arrange the rounds on the baking sheets, leaving about 2&nbsp;cm between
them.</li> 
<li>Bake the cookies one sheet at a time for 12 minutes - they
won't look done, nor will they be firm, but that's just the way they
should be. Transfer the baking sheet to a cooling rack and let the
cookies rest until they are only just warm, at which point you can
serve them or let them reach room temperature.</li> 
</ol>

<p>Makes about 35 cookies</p>
<p class="confession">Shamelessly stolen from <a href="http://www.foodbeam.com/2007/01/14/rage-syndrome-inducing-%e2%80%93-pierre-herme%e2%80%99s-sables-au-chocolat-et-a-la-fleur-de-sel/">foodbeam</a></p>
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